EL FOGON CARIBENO RESTAURANT
2114 W 68 ST, Hialeah FL 33016 · 7866419289
Last inspected Mar 24, 2026 · 9 visits since August 2023
AUG 24
JAN 25
AUG 25
JAN 26
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2015001700 | Jan 9, 2015 | Feb 5, 2015 | $400 |
Inspection history
9 visits, newest first
Mar 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority2 Intermediate10 Basic
What the inspector wrote — 18 findingsThe state's own report →
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Observed establish serving food, operating without a license, Establishment changed ownership.
Nonfood-grade bags used in direct contact with food. Observed thank you bag used to store raw beef.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored over box with Margarine, inside reach in cooler. Operator stored shell eggs on bottom shelf shelf under margarine.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed inside reach in cooler at kitchen, raw chicken stored over open container with raw beef. Cook placed raw chicken container on bottom shelf shelf, under raw beef.
Show the remaining 14 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed guava and cheese pastries (125F - Hot Holding) inside hot box. Operator discarded product.
Handwash sink used for purposes other than handwashing. Observed hand sink front area used as dump sink, dumping residue from orange juice preparation.
Manager or person in charge lacking proof of food manager certification. Elieser Sosa, no manager certificate.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed piece on employee bathroom, no self closing.
Bowl or other container with no handle used to dispense food. Observed plastic container no handle used to dispense dry rice. Operator discarded container.
Ceiling/ceiling tile shows damage or is in disrepair. Observed at front counter area water damaged ceiling tiles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen stains on ceiling tiles.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed piece of cove molding storage closet by door.
Food stored on floor. Observed boxes with oranges stored on the floor under orange juice machine. Operator stored box with oranges six inches above the floor.
Raw fruits/vegetables not washed prior to preparation. Observed oranges no washed before preparing juice.
Single-service articles improperly stored. Observed Single serve cups stored on the floor next to vertical freezer storage closet.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed interior of double door cooler rusted.
Wet mop not stored in a manner to allow the mop to dry.
Exit door locked. For reporting purposes only. Observed at kitchen food debris door to outside blocked.
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed inside walk reach in freezer according, raw beef stored over cooked beef, and raw chicken stored over cooked noodles. Employee arranged freezer stored ready to eat food on top shelf above raw food.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef inside reach in freezer. Employee arranged animal proteins inside freezer according to minimum cooking parameters.
Handwash sink used for purposes other than handwashing. Observed jar inside reach hand wash sink front counter area. Manager removed jar from inside hand wash sink.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle inside reach in cooler. Employee removed water bottle.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed two door glass reach in cooler at kitchen Shelves rusted.
Wet mop not stored in a manner to allow the mop to dry.
Aug 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw chicken stored inside thank you bags, inside reach in cooler.
Hole in or other damage to wall. Observed holes on wall at storage room.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed double door reach in cooler with rusted shelves.
Wet mop not stored in a manner to allow the mop to dry. Observed at storage room mop inside bucket.
Aug 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw chicken stored inside thank you bags, inside reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside reach in cooler across 3 compartment sink Cold Pasta Salad (52F - Cold Holding); cooked ground Beef (53F - Cold Holding) and. seasoned Raw chicken breast (51F Cold Holding ); according to the cook prepared two days ago.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside reach in cooler across 3 compartment sink Cold Pasta Salad (52F - Cold Holding); cooked ground Beef (53F - Cold Holding) and. seasoned Raw chicken breast (51F Cold Holding ); according to the cook prepared two days ago.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen cook line time 3:10 pm, White Rice (91F - Hot Holding); Moro Rice (85F - Hot Holding); Black Beans (101F - Hot Holding); Cooked Red Onion (91F - Hot Holding) according to cook foods prepared 3 hours ago. Employee put food containers on top of stove to reheat. 3:48 pm Second temperature White Rice (179F - Hot Holding); Moro Rice (180F - Hot Holding); Black Beans (190F - Hot Holding); Cooked Red Onion (170F - Hot Holding)
Hole in or other damage to wall. Observed holes on wall at storage room.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed food item (Torrija) prepared on site for customer self service with not product identity, description, date, name and address of the establishment.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed double door reach in cooler with rusted shelves.
Wet mop not stored in a manner to allow the mop to dry. Observed at storage room mop inside bucket.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Toxic substance/chemical improperly stored. Observed WD40 stored next to clean dishes. Employee removed WD40 and stored properly.
Handwash sink used for purposes other than handwashing. Observed cups and plates inside hand washing sink at front counter. Employee removed items from inside hand wash sink.
Cutting board has cut marks and is no longer cleanable. Observed white cutting boards at kitchen grooved.
Employee with no hair restraint while engaging in food preparation. Observed cook no hair restraint while cooking.
Reach-in cooler shelves with rust that has pitted the surface. Observed two door glass, cooler at kitchen, rusted shelves.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Observed stored raw chicken on thank you bags at reach in freezer next to three compartment sink.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice and bean (79F - Hot Holding); chicken soup (75F - Hot Holding. And white rice (115F - Hot Holding) as per operator the product was prepared three hours ago. Operator put food items to reheat on top of the stove. chicken soup (171 - Hot Holding, rice and bean (173F - Hot Holding). white rice (167F - Hot Holding).
No probe thermometer provided to measure temperature of food products.
Buildup of food debris/soil residue on equipment door handles. Observed reach in freezers and cooler handles soiled at kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls above three compartment sink. Operator inverted bowls.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on seafood freezer at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Reach-in cooler shelves with rust that has pitted the surface. Observed rusted shelves inside reach in cooler at kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed stored at preparation area.
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed container with shell eggs on top of preparation table at kitchen ambient temperature 80F Out for about 90 minutes according to cook. Cook stored shell eggs inside reach in cooler for rapid chill.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored on water at 120F at kitchen. Employee put utensils water container to reheat.
Wet wiping cloth not stored in sanitizing solution between uses. Observed cleaning towels on top of prep tables at kitchen, not stored in sanitizing solution between uses.
Sep 22, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate11 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked black beans at reach in cooler. Manager moved raw beef to freezer.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature. Manager placed raw shell eggs on ice and water.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (64F - Cold Holding); slice cheese (64F - Cold Holding) all cold holding at preparation table. As per manager sitting out for approximately 45minutes. Manager placing items on ice.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed fried eggs offered on the menu, no identified as a raw item.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled and damaged ceiling tiles throughout kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed at preparation table at preparation area.
Employee with no hair restraint while engaging in food preparation. Observed employee preparing food without hair restraint.
Floor tiles missing and/or in disrepair. Observed floor tiles missing through kitchen area.
In-use wet wiping cloth/towel used under cutting board. Observed at preparation table at preparation area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease build up.
Old labels stuck to food containers after cleaning. Observed at drying racks at warewashing area.
Outer openings not protected with self-closing doors.observed at exit door of kitchen.
Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in cooler across from ware washing area.
Stored food not covered. Observed cock tail sauce and tomato paste not covered at reach in cooler at kitchen. Manager cover containers.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table at kitchen.
Aug 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Observed establishment operating with out a license. New ownership.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at kitchen by steam table.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand sink no towels. Manager or paper towels.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked black beans, cooked spaghetti according to cook from the day before no date labeled in reach in cooler.
Employee with no hair restraint while engaging in food preparation.
In-use wet wiping cloth/towel used under cutting board.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.